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Roast Chicken Redux: This One's The Moneymaker
Just a couple of weeks ago I tried Simon Hopkinson's Roast Chicken and loved it. What's not to love about a chicken rubbed with a whole cube of butter?
However, I made it again last night and corrected a few things about it that weren't perfect, fine-tuned it a bit, and the result was stunningly, spectacularly delicious, and let me tell you, those aren't usually the types of words I use to describe chicken. Here's the lowdown on the new and improved version of the recipe- it's still easy like the original, but with some altered temperatures and a bit more attention to basting, which gives it a crispier, browner exterior and a moister, more consistent interior. But I still used the whole cube of butter.
Roast Chicken Redux, after S.H.
Ingredients:
Method:
However, I made it again last night and corrected a few things about it that weren't perfect, fine-tuned it a bit, and the result was stunningly, spectacularly delicious, and let me tell you, those aren't usually the types of words I use to describe chicken. Here's the lowdown on the new and improved version of the recipe- it's still easy like the original, but with some altered temperatures and a bit more attention to basting, which gives it a crispier, browner exterior and a moister, more consistent interior. But I still used the whole cube of butter.
Roast Chicken Redux, after S.H.
Ingredients:
- 1 whole chicken (~4 lbs)
- 1 cube butter, softened to room temp
- 2 cloves garlic, smashed
- 2 small lemons or 1 large lemon, cut in half
- handful of thyme sprigs
- salt and pepper
Method:
- Preheat oven to 500.
- Place chicken in large oven-safe saute pan (I like non-stick, because then you don't miss out on any of the juices.)
- Rub chicken with butter all over. Season with lots of salt and pepper.
- Squeeze lemons over chicken. Put half of lemon rind(s) inside chicken and one of the garlic cloves. Stuff thyme inside. Stuff 2nd garlic and remaining lemon(s) inside.
- Put chicken in oven for 15 minutes, undisturbed.
- Baste chicken with juices and butter by spooning it over the top at least 5 times. Lower heat to 350.
- Cook chicken another 45 minutes, basting every 10 minutes.
- Remove from oven and leave in pan. Let rest 20 minutes before carving.
- After carving, whisk pan juices together and pour over carved chicken. Serve immediately.
Question: How sad am I that I couldn't come last night to dinner? Answer: I was sad last night, but after seeing what you made, I'm devastated.
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Oh, we were sad to miss you as well. Wait til you see the yummy side dish too...
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A perfect whole roasted chicken is the bane of my existence, I have yet to make one I am happy with. You sound so happy with your results, it gives me hope! This is so on my list of things to try, I'll let you know how mine turns out (keeping my fingers crossed)
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Yes- let me know how yours turns out please! Would love to verify this wasn't a fluke
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